There’s nothing quite like a warm, comforting bowl of chili, and with the magic of the Instant Pot, you can have that deep, slow-simmered flavor in a fraction of the time! This recipe is my go-to for busy weeknights, game days, or any time a craving for a rich, meaty chili strikes. It’s packed with classic flavors, perfectly spiced, and guaranteed to become a family favorite. Let’s get cooking!
Ingredients
• 1 pound (450g) Ground Beef
• 1 tbsp. Olive Oil
• 1 medium Onion, diced
• 1 tsp minced Garlic
• 1 ½ tbsp. Chili Powder
• ½ tbsp. Cumin
• 2 tbsp. Tomato Paste
• 2 (14.5 oz) cans diced Tomatoes, undrained
• ½ cup Beef Broth
• ½ tsp Salt
• ¼ tsp Black Pepper
Instructions
1. Set your Instant Pot to the SAUTE function. Once the display reads “Hot,” add the olive oil.
2. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until it begins to soften.
3. Stir in the minced garlic and cook for one more minute until fragrant.
4. Add the ground beef to the pot. Cook until fully browned, breaking it apart with a spatula as it cooks.
5. Stir in the chili powder, cumin, and tomato paste. Cook for 30 seconds, stirring constantly, to toast the spices.
6. Pour in the beef broth and undrained diced tomatoes. Scrape the bottom of the pot to deglaze and ensure no bits are stuck.
7. Secure the lid, set the steam valve to the “Sealing” position, and cook on the MEAT/STEW setting (or high pressure) for 30 minutes.
8. When the timer finishes, perform a quick release of the pressure by carefully moving the valve to “Venting.”
9. Once the pin drops, open the lid. Stir the chili, taste, and adjust seasonings if necessary. Serve hot and enjoy!
Nutritional Information
• Per Serving: Calories 388 | Total Fats 27g | Net Carbs 9.5g | Protein 23g | Fiber 2.5g
Pro Tips
• For a thicker chili, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water after pressure cooking. Simmer on the SAUTE function for a few minutes until it reaches your desired consistency.
• Adjust the heat to your liking. For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the onions.
• Feel free to add a can of drained and rinsed kidney or black beans with the tomatoes for extra fiber and texture.
• Serve with a variety of toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, or crushed tortilla chips.
FAQ
Q: How do I make this Instant Pot chili thicker
A: To thicken the chili, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the chili after pressure cooking and simmer on the SAUTE function for a few minutes until it reaches your desired consistency.
Q: Can I add beans to this chili
A: Yes, you can add a can of drained and rinsed kidney beans or black beans for extra fiber and texture. Add them at the same time as the diced tomatoes before pressure cooking.
Q: How can I make this chili spicier
A: For a spicier chili, add a pinch of cayenne pepper with the other spices, or add a diced jalapeño along with the onions at the beginning of the recipe.
Q: What should I do if I get a burn notice on my Instant Pot
A: To prevent a burn notice, make sure to thoroughly scrape the bottom of the pot with the beef broth to deglaze it after browning the meat. This lifts any stuck-on bits that could otherwise burn during pressure cooking.
